Heirloom Tomato And Roasted Red Peppers Soup
Discover the perfect way to savor late summer’s bounty with this Heirloom Tomato and Roasted Red Pepper Soup! This creamy soup is packed with natural sweetness, fresh herbs, and nourishing ingredients -the ultimate comforting and nutritious recipe to celebrate tomato season.
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Fresh Heirloom Tomato And Roasted Red Peppers Soup
Ah, summer — that golden, sun-soaked time of year when your garden and local farmer’s market become a flavor playground. The best part of summer, hands down, is when those plump, juicy heirloom tomatoes make their grand entrance. They’re the divas of the vegetable world, strutting their lumpy, multi-colored selves into your kitchen, ready to transform even the simplest recipe into something spectacular.
When it comes to flavor, heirloom tomatoes are unmatched. They deliver a deep, rich taste with natural sweetness and a touch of nostalgia for long, lazy days and vibrant meals. And when paired with smoky, sweet roasted red bell peppers? The result is pure magic: a creamy tomato soup that tastes like summer in a bowl.
As a nutrition consultant and chef, I can tell you this recipe doesn’t just taste good; it’s designed to nourish you from the inside out. Heirloom tomatoes, red bell peppers, and garlic cloves all bring powerhouse nutrients that support women’s health, while fresh herbs, vegetable broth, and a little bit of olive oil round out this wholesome, flavorful dish.
Why You’ll Love This Recipe
- Rich and Flavorful: Thanks to roasted heirloom tomatoes and red bell peppers, the soup develops a deep, smoky flavor with natural sweetness.
- Healthy and Nourishing: Full of vitamins, antioxidants, and heart-healthy fats, it’s the perfect way to support your health.
- Versatile and Comforting: Serve it with a grilled cheese sandwich, top it with fresh herbs, or enjoy it on its own. It’s the ultimate comfort food.
- Meal Prep Friendly: Make a big batch and freeze it for easy weeknight dinners all year long.
Ingredients you’ll need for this Heirloom Tomato And Roasted Red Peppers Soup
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Did you know?
Heirloom tomatoes aren’t just pretty faces — their odd shapes, rainbow hues, and wild flavor profiles are thanks to open pollination and old-school farming methods passed down through generations, sometimes over 100 years!
Unlike supermarket tomatoes bred for shelf life and uniformity (aka flavorless red baseballs), heirlooms are all about taste over looks. Their quirky bumps and bruises are actually badges of honor, proof of genetic diversity and superior flavor — from sweet and fruity to rich and smoky.
Basically, heirloom tomatoes are the vintage wine of the tomato world. The older the seed lineage, the more complex the taste.
How to Make Heirloom Tomato Soup
- Roast the Vegetables: Preheat your oven to medium-high heat and line a baking sheet with parchment paper. Roast your bell pepper at 375 F for 25 minutes.
- Prepare Other Vegetables: Add olive oil to the large pot or Dutch oven and heat it over medium flame. Chop onions and leeks and add them to the pot. Cook them for 5 minutes, then add garlic and spices. Cook them for another 5 minutes. Then add tomatoes and broth and cook them for 20 minutes. When your peppers are ready, add them to the pot and cook for another 10 minutes.
- Bend the Base: Cool of the soup. Use an immersion blender or Vita-Mix to create a smooth, creamy soup. A high-powered blender or food processor works like magic for an ultra-silky texture, too.
- Adjust and Enhance: To brighten the flavor, stir in a splash of lemon juice or red wine vinegar. Stir in coconut cream, heavy cream, or even white beans for extra richness.
- Simmer and Serve: Let the soup gently bubble over medium heat, allowing all the beautiful flavors to meld together. Serve hot with a drizzle of olive oil or basil oil, a dollop of sour cream, and fresh herbs.
Ingredient Substitutions
This recipe loves a little creative freedom!
- Swap heirloom tomatoes with plum tomatoes, Roma tomatoes, or cherry tomatoes.
- Use chicken broth or vegetable stock, depending on your dietary needs.
- Replace coconut cream with heavy cream, or keep it dairy-free and silky with pureed white beans.
- If fresh herbs aren’t handy, dried basil and thyme add great flavor.
- A few roasted red onions can replace white onions for extra depth.
Health Benefits (Especially for Women)
Every spoonful of this soup is loaded with goodness:
- Heirloom Tomatoes: Rich in lycopene, a powerful antioxidant known to support heart health and balance estrogen levels.
- Red Bell Peppers: High in vitamin C and carotenoids for glowing skin and immune support.
- Garlic Cloves: Natural anti-inflammatory and immune booster, excellent for hormonal balance.
- Olive Oil: A source of healthy fats that promote hormone production and reduce inflammation.
- Thyme and Basil: Fresh herbs like these offer antibacterial and stress-reducing properties.
This soup is a great way to nourish your body, especially during the hormone shifts of perimenopause and beyond.
Chef Angie’s Tips
- For a smoky flavor boost, add a pinch more smoked paprika or roast your veggies a little longer.
- Want it creamy without cream? White beans or coconut milk are the easy way to go.
- A squeeze of lemon zest or red wine vinegar brightens the whole dish right before serving.
- Make it a complete meal with a grilled cheese sandwich, or sprinkle pine nuts on top for extra flavor and texture.
Ways to Serve
The beauty of this soup is how versatile it is!
- Classic comfort: Pair with cheese sandwiches for the ultimate cozy combo.
- Fresh flair: Top with a drizzle of basil oil, fresh oregano, or thyme.
- Light lunch: Serve with a side of crusty bread and a green salad.
- Fancy night: A swirl of coconut cream and roasted vegetables as a garnish makes it dinner-party-worthy.
Storage
This soup is a meal prep superstar.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
- Reheat: Gently warm on medium heat, stirring often.
Equipment
Here’s what you’ll need for the smoothest soup experience:
- Baking sheet or baking tray
- Parchment paper
- Dutch oven or medium pot
- Immersion blender or high-speed blender
- Food processor (optional)
- Large sheet pan for roasting
FAQ
What’s the difference between roasted red peppers and fresh red bell peppers in soup?
Roasting unlocks their natural sweetness and smoky flavor, making the soup richer and more layered than using raw.
Can I use cherry tomatoes or Roma tomatoes instead of heirloom?
Absolutely! Cherry tomatoes add a burst of sweetness, and Roma tomatoes are perfect for a more classic tomato soup texture.
Is there an easy way to make this soup creamy without dairy?
Yes! Coconut milk, white beans, or a drizzle of olive oil are excellent dairy-free options for extra richness.
What’s the best way to roast the vegetables?
Arrange them n a single layer on a baking tray, drizzle with olive oil, season, and roast on the middle rack at medium-high heat until caramelized.
How do I adjust the flavor if it tastes too acidic?
A little bit of coconut cream, a pinch of sugar, or a dollop of sour cream can balance the acidity beautifully.
Can I freeze this soup?
Yes, it freezes like a dream. Just allow it to cool fully, store in airtight containers, and thaw in the fridge overnight for easy reheating.
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Heirloom Tomato And Roasted Red Pepper Soup
Ingredients
Instructions
- Roast the Vegetables: Preheat your oven to medium-high heat and line a baking sheet with parchment paper. Roast your bell pepper at 375 F for 25 minutes.Prepare Other Vegetables: Add olive oil to the large pot or Dutch oven and heat it over medium flame. Chop onions and leeks and add them to the pot. Cook them for 5 minutes, then add garlic and spices. Cook them for another 5 minutes. Then add tomatoes and broth and cook them for 20 minutes. When your peppers are ready, add them to the pot and cook for another 10 minutes.Bend the Base: Cool of the soup. Use an immersion blender or Vita-Mix to create a smooth, creamy soup. A high-powered blender or food processor works like magic for an ultra-silky texture, too.Adjust and Enhance: To brighten the flavor, stir in a splash of lemon juice or red wine vinegar. Stir in coconut cream, heavy cream, or even white beans for extra richness.Simmer and Serve: Let the soup gently bubble over medium heat, allowing all the beautiful flavors to meld together. Serve hot with a drizzle of olive oil or basil oil, a dollop of sour cream, and fresh herbs.
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